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HACCP Dish Washing in 3 Compartment Sinks

HACCP Dish Washing in 3 Compartment Sinks. With SFSPac. Use arrow to move forward. Nutrition Services dishes and utensils need to be cleaned and sanitized. Use arrow to either move forward or backward. You will need:. Sanitizer. Dish Scrub. Test Strips. Pot and Pan Detergent.

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HACCP Dish Washing in 3 Compartment Sinks

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  1. HACCP Dish Washing in 3 Compartment Sinks With SFSPac Use arrow to move forward.

  2. Nutrition Services dishes and utensils need to be cleaned and sanitized. Use arrow to either move forward or backward.

  3. You will need: Sanitizer Dish Scrub Test Strips Pot and Pan Detergent Safety Goggles-recommended

  4. Start by sanitizing all three sinks with your sanitizing solution.

  5. Fill all three sinks with clean water. FILL WASHING SINK WITH WARM WATERTO FILL LINE FILL RINSING SINK WITH HOT WATER FILL SANITZING SINK WITH WARM WATER WARM WATER WARM WATER HOT WATER

  6. Fill washing sink with warm water to the Fill Line. Add 1 packet of Pot and Pan Detergent

  7. Fill Rinsing sink with hot, clean water

  8. Fill sanitizing sink with warm water to the Fill Line. Add 1 packet of Sanitizer.

  9. Test the sanitizing solution with a test strip. Dip strip into sanitizing solution and hold steady for 10 seconds.

  10. More sanitizer or water may be needed to get a solution of 150ppm to 400ppm. • If the solution is too strong (>400ppm), add more water and re-test until solution is within 150-400ppm. • If the solution is too weak (<150ppm), add more sanitizer and re-test until solution is within 150-400ppm.

  11. Before washing dishes, scrape food from the dishes and utensils.

  12. Wash dishes in the sink full with detergent and warm water (1st sink). Scrub them clean!

  13. Rinse in the sink full of clean, hot water (middle sink).

  14. Sanitize in the sink with quaternary solution (3rd sink) for 60 seconds. Make sure it is fully immersed under water for 60 seconds!

  15. Air dry the dishes and utensils. Do not use a towel.

  16. Rinse and remove all food scrapes from sinks when finished. Almost done! Done!

  17. Reminders: • Store cleaning chemicals in a place away from food and food contact area. • Do not wash your hands in a three compartment sink. Use the hand washing sink for hand washing. • Always wash your hands before handling clean dishes. • Do not put mops or supplies in your dish washing sinks. • Do not put away clean dishes until they are completely dry. • Please reference HACCP SOP 7 – Storing and Using Chemicals for more information

  18. Quiz:Clean and sanitized dishes can be put away: A after 5 minutes of drying B after they are completely dry

  19. Correct! • You should not put away clean dishes unless they are completely dry!

  20. Questions? Call your Program Manager or School Specialist with any questions! The End

  21. Oops! The correct answer is B. • You should not put away clean dishes unless they are completely dry.

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